In a large pot or casserole, add a drizzle of oil and cook the sausages. I added them whole and broke them down with a wooden spoon into mince. Once cooked, set them aside.

In the same pan, add the sundried tomatoes, onion, garlic, Italian seasoning, and tomato paste. Cook for a few minutes.

Add the rigatoni and stock straight into the pan, cooking until the pasta is al dente. Add more hot water at the end if necessary.

Stir in the milk, return the sausages to the pot, and add the spinach.

Stir, serve, and enjoy.